Note: I used the beet powder because it is an ingredient listed in most commercial versions of the sticks. However, it seems to be more for color than for taste, so you may eliminate it if desired.
This is a great application of DIY garlic powder! You might even take the opportunity to make some beet powder at the same time.
About the author: Molly Sheridan feels about mason jars the way most women feel about shoes. A music journalist by day, she traces her love of weekend DIY kitchen projects back to the science experiments she ran with her dad as a kid. She is the author of Wonderland Kitchen and tweetledees @WonderlandK.
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- Yield:makes 3 cups
- Active time: 45 minutes or less (depending on shaping)
- Total time:1 hour 35 minutes
- 1 cup (about 5 ounces) whole wheat flour
- 1/2 cup (about 2 ounces) toasted sesame seeds
- 1/4 cup (about 1 1/2 ounces) cup fine cracked wheat
- 1/4 teaspoon turmeric
- 1/4 teaspoon beet root powder
- 1 teaspoon garlic powder or to taste
- 2 teaspoons salt
- 4 tablespoons sesame oil (plain, not toasted finishing oil)
- 6 tablespoons water
Combine flour, sesame seeds, cracked wheat, turmeric, beet powder, garlic powder, and salt in a medium bowl and whisk thoroughly to combine.
In a small bowl, combine water and oil. Stir wet ingredients into dry ingredients. Combine thoroughly, kneading any remaining bits into the dough by hand.
Divide dough in half and wrap each in plastic, flattening into inch-thick squares. Refrigerate for 30 minutes to allow dough to firm up before rolling. Once dough has chilled, heat oven to 350°F.
On a lightly floured surface, roll out dough to 1/8-inch thickness and, using a knife or pizza wheel, cut into small rectangles (approximately 1/4-inch by 3/4-inch). Alternately, roll and cut dough to your desired shape. Uniformity is more important that size to assure even baking.
Leave the pieces as they are or roll each one quickly between your palms to form thin rods. Place on parchment-lined baking sheet.
Bake for ten minutes, then flip or roll the pieces around on the sheet so that the bottoms don't brown. Continue baking 5-8 minutes more, until sticks are crisp but not browning. Remove from oven and cool completely. Store in an airtight container.